Pumpkin Ice Cream {Dairy-Free}

Original Post 10/06/12


Every time I break out my gel ice cream maker and remember how easy and fast it is to make ice cream, I want to go on an ice cream making marathon.  

I was inspired by Speedbump Kitchen to try a pumpkin ice cream, and I learned that SILK creamer is a good way to get creamy dairy-free ice cream.  I love that tip!  She also used marshmallows in a lot of her ice creams, but I will be leaving those out of my concoctions as we try to cut sugar where we can here.  Orders from my dentist sister.  

This recipe has a real subtle pumpkin flavor.  It could probably double up on the spices, but I like to use my spices sparingly.  So we got more flavor by adding chocolate chips.  :)  The boys are asking for more, and I have another cup left of the creamer so why not?!  Batch #2, coming up!


1/2 cup pumpkin puree
1 cup Silk creamer
1/4 cup maple syrup
1/4 tsp. pumpkin pie spice

Makes 4 servings.  Approximately 145 calories per serving or 3 scoops.

Pour mixture into your ice cream machine according to the machine directions. 

We have a simple gel machine that I got on Target summer clearance one year!  I just keep the bowl in the freezer and when I'm ready to make ice cream, I can pull it out, whip up the ingredients, turn it on, pour the mixture in, and have ice cream in 30 minutes or less.  No salt or manual churning required.  However, it does make smaller batches. 

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